Optimization Of Technological Condition For Chicken By Mixed Fermenting Agent And The Effect Of Ultra High Pressure On The Quality Of Fermented Chicken

The experiment adopts the mixed starter cultures to produce the fermentation ofChicken,and studies how the different fermentation conditions make the differentresults of the fermentation.. Researching processing stress, processing time andprocessing temperature affect the various indicators of the chicken.Using responsesurface methodology to optimize the conditions of high pressure processing for thefermentation of chicken. Studng the conditions of quality changes during storage forthe fermentation of chicken that dealled with the high pressure processing of chicken.The results of the study are as the follows:1.The cultures used in the test grow strong and there is no antagonism.The time ofacid-producing bacteria reach the maximum amount is10h. Stable phase is14-18h.With respect to the two species front, the speed of Staphylococcus xylose isslower,The time that reaching the maximum amount is later, nearly24h.The bacteriaused in this experiment can grow at20℃. At25-35℃, the various strains can grow.The optimum growth temperature is different in different species. Lactobacillus is30℃, Lactococcus lactis is30℃, xylose aureus is35℃. Fermentation temperature iscontrolled at about30℃, this temperature can guarantee the growth of bacteria.2. In the process of the fermentation of chicken, measuring the two indicators inthe various stages of fermentation.Through single factor experiments find theconditions that suit the fermentation of chicken. on this basis,having an orthogonalexperiment. Based on the test results to determine the conditions for the fermentationof chicken. Lactobacillus: Lactococcus lactis: xylose aureus: Bifidobacterium=2:1:2, fermentation temperature30℃, fermentation time20h, inoculum size2×107cfu/g.Based on the change of the pH and the water in the baking to determine theoptimum baking temperature is50℃, the best baking time is8h.Comparing moisturecontent, pH and sensory quality before and after low temperature fermentation andbaking fermentation.The moisture content and pH is lower in the products of lowtemperature fermentation.And measuring PH moisture content, TBA, volatile basicnitrogen (TVB-N), nitrite residues of the product after fermentation,and analyze thecolor and texture.Add mixed starter cultures can be able to reduce the pH and moisturecontent of the product, chicken fat oxidation also can be reduced.Inoculating mixedstarter cultures can improve elasticity and chewiness of the chicken.The experimental groups have a longer shelf life, better overall quality. It can be concluded that mixedfermentation inoculating the mixed starter cultures can improve the quality of thechicken.3. Reaching the different pressures influence pH, moisture, texture, color, TBAvalue and the microbial content on the fermentation of chicken, and having a sensoryevaluation and analysis for the products that have dealled with ultrahigh pressure.Thecolor, texture, pH value, TBA value and moisture content don’t change significantlyfor the chicken after the treatment of ultrahigh pressure, from the results, the treatmentcan kill the microorganisms in chicken.Using the response surface methodology todetermine the optimum processing conditions. Comprehensive experimental resultscan at30℃. Thirdly continue ferment24h at6-8℃to produce fragrance. Finally theamount of yeast and lactobacillus were1.88×108CFU/ml and be drawn from the besttreatment conditions are: temperature35℃, pressure400Mpa, time20min.4. On the basis of the experimental results of previous studies,adapting differentpressure to deal with vacuum-packed chicken at room temperature, he condition ofpH, textural changes, TBA value, color, microbiological content for products duringstorage at4℃.For the products, the change of color and texture is not obviousparticularly.The pH of chicken continues to lower during storage. The value of TBAis lower than the control groups. Comprehensive changes of each index during storage.The various indicators of the fermentation of chicken that dealled with ultrahighpressure don’t change significantly. The treatment of ultrahigh pressure can maintainthe quality of flavor of fermented chicken, and can increase the shelf life of food.